Recipe by Renee’s Kitchen Adventures.
- 2 to 3 pound boneless, Pork Loin Roast
- 2 – 3 tsp. Kosher salt
- 1 – 2 tsp. ground black pepper
- 1 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. smoked paprika
- 1 medium sweet onion, diced
- 2 – 14 oz. cans of sauerkraut
- 1 TBSP olive oil
- 2 TBSP Dijon mustard
- 1/4 cup pure maple syrup
In small bowl, combine the salt, pepper, garlic powder, thyme, and smoked paprika. Rub spice mixture into boneless pork loin roast and let sit at room temperature for about 30 minutes. Preheat oven to 325 degrees F.
Spray a small roasting pan or 9 x 13″ glass baking dish with nonstick spray. Sprinkle diced onion in pan. Top with sauerkraut. ( you can drain off some liquid from the sauerkraut if there is excess, otherwise just add the liquid to the pan, for less strong flavored sauerkraut, you may rinse it and drain before adding).
Heat heavy large skillet over med high heat with oil. When oil begins to shimmer, brown roast on all sides. Place roast on top of sauerkraut.
In small bowl, combine Dijon mustard and maple syrup. Pour over roast and sauerkraut. Cover pan tightly with foil. Place in oven and bake for approximately 15 minutes per pound OR until thermometer, inserted into thickest part of roast, registers around 145 degrees F. (I checked for doneness around 35 minutes of roasting).
Take out roast when internal temperature reads 145 degrees F and allow to rest for 10 to 15 minutes. before slicing.